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Homemade Cereal Bar Cookies

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Homemade Cereal Bar Cookies

Tricia
The Cook
18 Servings
7 Ingredients
16 Comments

Perfect for a quick on-hand breakfast or snack these Homemade Cereal Bar Cookies are a great alternative to the store bought variety.

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18 Servings
7 Ingredients
16 Comments

Ingredients

  • 1 ½ cups crush Rolled Oats
  • 1 cup soften Butter
  • 1 cup Flour, Whole Wheat
  • 1 cup Flour, All-Purpose
  • 1 cup Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 ⅛ cups Strawberry Jam

Containers

Supplies

  • Labels
  • Cooking Sprays
  • Muffin Tins

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix all the ingredients except jam, together in a large bowl. It is easiest to mix with your hands.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix all the ingredients except jam, together in a large bowl. It is easiest to mix with your hands.
  2. Once it is mixed together well, press half of the batter into the bottom of well greased muffin tins.
  3. Top each cookie with 1 teaspoon of strawberry jam.
  4. Next, press the remaining mixture on top of each cookies, pressing the edges to meet the side of the bottom dough.
  5. Bake at 350 degrees for 15-20 minutes until slightly browned.
  6. Remove from oven and allow to cool for 10 minutes.
  7. Gently invert pan onto cooling rack.

Nutrition Facts

Servings Per Recipe
18 Servings
Serving Size
1 cookie
Amount Per Serving
Calories
277
Total Fat
11g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
27mg
Sodium
5mg
Total Carbohydrates
42g
Fiber
2g
Sugar
23g
Protein
3g
WW Freestyle
13

Categories

shellfish-free, fish-free, soy-free, kid-friendly, fall, winter, spring, summer, vegetarian, egg-free, traditional

Categories

shellfish-free, fish-free, soy-free, kid-friendly, fall, winter, spring, summer, vegetarian, egg-free, traditional

16 Comments

Join the discussion

    1. Hi Anon. Great question! Yes, you can use only all purpose flour. You will just want to increase the amount to 2.25 cups because it’s less dense than whole wheat.

      Reply

  3. So, I noticed that in the ingredient list there are 1 1/8 cups of jam, which would be 18 tablespoons or one tablespoon per cookie. But in the instructions, it says to use one teaspoon per cookie. Which would be the correct measurement?

    Reply

    1. Hi Diane. When you click on the recipe itself it is set to make 18 cookies. However, if you choose the recipe and change the serving size (which our system automatically sets it to 4 servings) you should see 8 cookies there by default. That will change the ingredient amount you are seeing. These cookies do have quite a bit of jam in the middle. so I would look mostly at your personal recipe card based on your desired serving size. Hope that helps! Enjoy!

      Reply

  4. Am I doing this right I’m currently making batter but am I missing a wet ingredient beside butter??? Its not batter just crumble??

    Reply

        1. Yes. It’s going to be a little more reminiscent of when you make a graham cracker crust than a smooth batter, if that helps. 🙂

  5. Do you think you can use all whole wheat flour instead of half whole wheat and half all purpose? Thanks in advance!

    Reply

      1. I have made these about 5 times now with all whole wheat flour and they are delicious! It makes them heartier and sort of nuttier!

        Reply

    1. This might be tricky to reheat in the oven – since it’s such a small amount. Perhaps a toaster oven or something smaller might work better?

      Reply